These pumpkin white chocolate chip cookies are the perfect autumn treat! They're chewy and scrumptious, come together in just 20 minutes, and can also be easily made vegan.
1½cupsall purpose floursee notes for gluten free version
⅓teaspoonsalt
1teaspoonpumpkin pie spice
¾teaspoonbaking soda
Toppings
¾cupwhite chocolate chips
Instructions
Preheat the oven to 380°F
Add ¼ cups each of brown sugar and granulated sugar along with ½ cup of salted butter to a mixing bowl. Then using either a hand mixer or a stand mixer, cream together the butter and sugars.
Add ½ cup of pumpkin puree and 1 teaspoon of vanilla extract to the creamed butter and sugars and mix well.
Add 1½ cups of all purpose flour, ⅓ teaspoon of salt, 1 teaspoon of pumpkin pie spice, and ¾ teaspoon of baking soda to another mixing bowl and whisk to combine well. You can also use a sieve and sift the dry ingredients directly into the other bowl. Mix well.
Finally, add ¾ cup of white chocolate chips to the cookie dough and fold them in.
I recommend chilling the dough for at least an hour if you're able to. You'll be able to work the dough without chilling, but chilling the dough will ensure that the cookie doesn't spread!
Portion using a cookie scoop or tablespoon and place the cookies on a baking sheet, at least 1-2 inches apart. Use a flat bottom glass to press the cookies so they don't spread too much.
Bake at 380°F for 9 minutes. Serve hot!
Notes
A note on cakey cookies: This recipe intentionally uses baking soda, instead of baking powder. Baking powder makes the cookies "poof" and makes them more cakey. Baking soda helps the cookies spread more. Soda spreads, powder puffs is a good refrain to keep in mind.
Flatten the cookies before they bake: In order to avoid them spreading out too much, I typically flatten the cookies lightly before I put them in the oven. This helps them get a much more cookie-like consistency!
Make them vegan or gluten free: You can substitute the salted butter with a suitable plant butter or vegetable oil to make this recipe vegan. Substitute all purpose flour with a good, gluten-free baking flour to make it gluten-free.